Chicken Salad

This is a delicious lunch that will keep for a good stint in the fridge.
Keep in mind that eliminating dairy from your diet can have some extremely beneficial effects, and while I keep my dairy consumption to a bare minimum – I make dishes involving dairy once each month at the most and have an ice cream treat here and there – there are times when I do make use of greek yogurt when I don’t want to spend the time making Paleo Mayo. For more research on the subject of dairy consumption and calcium retention, start with Loren Cordain’s site. His quick overview also links to some excellent published research.
This dish is all about personal taste. Marinate and roast the chicken breasts and cut into cubes, or boil and shred. Use tart apple instead of peach – whatever’s growing locally. Grapes are yummy in chicken salad as well.
3-4 chicken breasts (marinate, roast and chop or boil and shred – it’s up to you!)
1-2 white peaches, just short of ripe for  that tart taste!
3-4 stalks of celery, chopped
1 small jicama (Whole 9’s new favorite), peeled and chopped
1 cup pecans, chopped
1 cup unsweetened, plain Greek yogurt or homemade mayonnaise
Juice from 1 fresh orange

The jicama (far left) has a texture similar to the water chestnut with a little added sweetness.

Combine all ingredients in a large bowl and stir to combine. Enjoy over lettuce or all by itself!

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7 Responses

  1. I’m wondering how I get an invite to raid your fridge for leftovers.
    I love sweet potatoes and eggs together. Topped with either coconut oil or kerry gold irish butter.

  2. This looks delic! And super healthy too 🙂 Jicama is a Cali favorite. The first time I asked for it at Wegmans, the guy looked at me like I was craaazy. Amazing staple in Mexican dishes too!

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